Recipe of Eggplants stuffed with rice and chicken

Instructions

1. First, we cut the aubergines in half, We salt them and add a jet of oil.
2. Then we heat them for 8 minutes at maximum power. We empty the pulp with a spoon
3. In a saucepan, brown the minced garlic and add the onion, also minced. Add the pulp of the aubergine, We stir it well and add the half glass of white wine.
4. Below, add the rice and fry it with the vegetables, We add the glass of water and let it cook all during 20 minutes over medium heat and covered.
5. While the rice is cooking, In a separate frying pan with oil, cut the chicken into cubes and brown it. When the rice is ready, add the chicken and the soft cheese. We let it melt and we season it.
6. Fill the aubergines and… ready to eat!